Introducing Monjayaki – The Soul Food of Downtown Tokyo! This video, titled "How To Make 'MONAJAYAKI' With Spicy Caviar - Japanese Street Food," was uploaded by Ante. It introduces monjayaki, a soul food of Tokyo. Monjayaki is a local food in the suburbs of Tokyo where the delicious pancake-like food is cooked over a teppan. Monjayaki is similar to okonomiyaki, but it's characterized by the fact that it does not solidify on the griddle after being heated. Monjayaki was originally loved as a snack by children. However, over time, more and more ingredients were added, and it became a popular dish among adults as well. In this article we’ll introduce monjayaki! How to Make Monjayaki Photo：How to make monjayaki In this article, we'll show you how to make monjayaki by following the video of the traditional Tsukishima Monjayaki restaurant "Kondo," which has been in business for 70 years. Start by oiling a hot teppan, as shown at 0:06 in the video. Then, put finely chopped vegetables, the flour and water mixture, and your favorite ingredients, such as tenkasu, on the griddle. The most popular toppings for monjayaki are mentaiko (spicy cod roe), mochi (rice cakes), cheese, baby star ramen, boneless pork rib, kimchi, beef tendon, corn, squid, and sakura shrimp. Open the middle of the ingredients and make a ring of cabbage around it to form a bank. Place the mentaiko, the main ingredient, in the open space in the middle. Then, mix the mentaiko and dashi batter thoroughly, as shown at 0:55 in the video. When the mentaiko is cooked and begins to change color, toss it with the surrounding cabbage. Finally, use a spatula to finely chop the ingredients, as shown at 1:33 in the video. Finish with a cheese topping, and when it melts, it's ready! It takes less than three minutes to complete, so if you're looking for a quick, delicious snack, then monjayaki is the way to go! You can eat it with chopsticks, but when it comes to monjayaki, eating it with a small spatula and pairing it with beer or other alcoholic beverages is the most common way it's enjoyed among adults. Another popular way to eat it is to grill sausages and butter corn with soy sauce on the griddle together, as can be seen at 3:25 in the video. Monjayaki Across Japan Photo：Monjayaki from Tsukushima Kondo, Tokyo 1. Popular Monjayaki in Tokyo There are many long-standing monjayaki restaurants in downtown areas such as Sumida, Koto, Daito, Katsushika, Adachi, and Arakawa. The most famous tourist spots are Tsukishima (Kondo) in Chuo, Tokyo, and Asakusa in Taito, Tokyo. Nishinaka-dori in Tsukishima, Chuo, Tokyo is often called "Monjayaki Town" and "Monja Street" and is typically crowded with tourists. 2. Monjayaki in Gunma Besides the usual cabbage, monjayaki in Gunma is characterized by its small amount of ingredients and the fact that it's seldom cooked. It's even said by some that monjayaki originated in Gunma Prefecture, where udon flour, which was left over from the production of udon, a local specialty, was mixed with water and then grilled. In Isesaki, in the southern part of Gunma Prefecture, the origin of Isesaki's monjayaki is said to be when children mixed udon flour and water, added soy sauce, and grilled it on a teppan as a snack. 3. Ashikaga Monjayaki in Tochigi Monjayaki in Ashikaga, Tochigi, is similar to monjayaki that can be eaten at snack shops. It's made of flour and water only, with a very watery material, and is cooked thinly like a crepe. Leftovers are sometimes left to harden before being eaten as "senbei." Summary of Monjayaki, a Historical Japanese Snack Photo：Monjayaki There's an illustration of something called "Monjiyaki-ya" (文字焼き屋) in the Hokusai Manga published in 1819, and it's believed that monjayaki had already existed by the Edo Period (1603-1868 AD). There are many theories about the origins and roots of the historical dish, but the fact remains that Japanese people love monjayaki and various kinds of monjayaki have been created all over Japan. Using a hot plate makes it easy to enjoy monjayaki, so consider trying it at home!

About the Demonstrational "Dragon Beard's Candy" Video This video features footage of a professional making traditional dragon beard's candy by hand at a food stall in the Shin-Okubo area of Shinjuku, Tokyo (東京都新宿の新大久保). The delicate sweets, which are known for being difficult to make, are a traditional sweet in Korea which are also known by the name Kkul-tarae (クルタレ) or Ronshutan (ロンシュータン). In this video, you can see the techniques used to make dragon's beard candy and learn more about the history and characteristics of this traditional sweet. We hope you enjoy the video! What Is Dragon's Beard Candy? Source :YouTube screenshot Dragon's beard candy is a traditional sweet which has been eaten in countries such as China, Korea and Taiwan for hundreds of years. Its popularity has spread to other foreign countries, such as the US, Taiwan, Singapore, Canada and Hong Kong. Dragon beard's candy originated in China over 2,000 years ago, when the delicate treat was originally prepared for the emperor; however, it eventually came to be eaten by ordinary citizens and has been loved to this day. The main ingredient used to make dragon beard's candy is maltose syrup, known as "mugi mizuame" in Japanese. Cornstarch is also an essential ingredient. It's made by stretching a hard piece of candy over and over again to create a candy with a light and crunchy texture. The mildly sweet Dragon's beard candy is often given as a gift (lucky charm) in Seoul, Korea. Watch the Amazing Skills of This Professional Dragon Beard's Candy Maker in Shin-Okubo! Source :YouTube screenshot Each piece of dragon's beard candy is carefully handmade by craftsmen. As can be seen in the video, the street vendor first prepares the maltose syrup candy. He creates a hole in the hard candy and proceeds to stretch the candy using this hole. You can take a look at the stretching process throughout the video. The vendor then stretches the candy over and over while continually covering it in cornstarch until the threads of the candy reach the thickness of what is thought to resemble a dragon's beard. Only highly skilled professionals can make the candy incredibly thin without it breaking or snapping. A single piece of candy is stretched into an amazing 16,384 strands. From 4:26 in the video, the street vendor explains that this is the perfect number of strands to create the most pleasant melt-in-your-mouth texture. At 2:20 in the video, he begins to fold the candy to create the 16,384 strands, which he completes in roughly 35-40 seconds. The highlight of the video has to be when the professional dragon's beard maker shows off the finished product to the customers, at which point it looks beautifully smooth like threads of silk. Many customers are amazed by the look of the finished product! You can take a look at this in the video at 4:18. If you get a chance to see it up close, be sure to take a video of your own and share it with your friends! Source :YouTube screenshot After stretching out the candy, crushed peanuts, almonds, sesame seeds, or coconut can be added as a filling. One piece of candy costs approximately a few hundred yen (a couple bucks (USD)). There are very few people who know how to make the candy as the skills required are so difficult to master. Summary of Dragon Beard Candy There are food stalls in Shin-Okubo and Yokohama's Chinatown (横浜中華街, yokohamachuukagai) where you can watch dragon beard's candy being made right before your eyes. You can also buy dragon beard's candy online, sometimes sold under the name "Dragon Candy." For those interested in tasting and experiencing the delicate texture of dragon beard's candy, we highly recommended purchasing some and trying them out for yourself! Watching how the amazing dragon beard candy is made is guaranteed to pique your curiosity! Be sure to check it out in the video!

グルメがうなる本物の和食「蕎麦」の美味しさ～「石臼そば」の魅力 こちらの動画は「ANA Global Channel」が公開した「SOBA - IS JAPAN COOL? WASHOKU - 和食 （蕎麦）」です。 こちらの動画では、神奈川県逗子市に店舗を構える、店主がバングラデシュ出身という異色のお店、蕎麦好きの和食グルメに大人気の手打ち蕎麦屋「石臼そば」を紹介します。 古くから伝わる伝統の製法で作られる「石臼そば」 低カロリーで栄養のある和食として知られる日本蕎麦には「ざる蕎麦」「かけ蕎麦」「つけ蕎麦」「きつね蕎麦」「たぬき蕎麦」「天ぷら蕎麦」「月見蕎麦」「とろろ（山かけ）蕎麦」「おろし蕎麦」「南蛮蕎麦」など数多くの商品がありそのレシピも多様です。 しかし、どの蕎麦も麺の製法で味が決まることに変わりはありません。 古来の日本料理である蕎麦の作り方にこだわる「石臼そば」では、動画で紹介されているように、昔ながらの古い石臼で蕎麦の実を挽くことから蕎麦の仕込みがスタートします。 約3時間石臼を回し、ふるいを通し、きめ細かいそば粉に。 そしてそば粉を水で練り上げ、麺棒で伸ばして蕎麦打ち。 さらに丁寧に断裁し蕎麦切塩釜なども使用し、ようやく蕎麦麺が完成するという根気のいる手順で作られます。 究極の和食として「手打ち」を売りにする蕎麦屋は数多いもの。 「石臼そば」は既成品のそば粉を使用せず、独自のルートで仕入れた原料を昔ながらの製法で作り上げます。 食通の期待に応える緻密な調理法 店主のチョードリーさんは動画の中で 「和食としての蕎麦は、作る職人次第で味が変わるので、作るときはそばに気持ちを集中しないと、グルメの方々が喜ぶ美味しい蕎麦にはなりません。 蕎麦は、その日の気温や湿度の変化によって、毎日水の量お微妙に変える必要がある、非常にデリケートな食材なのです。」 と語ります。 日本全国の和食通やグルメの期待に応えるため、食材の産地にもこだわりがあり、蕎麦の実を北海道から九州まで日本全国から取り寄せています。 蕎麦の糖度は各地で異なり、蕎麦は平地よりも傾いた土地の方が高品質のものが収穫できるので、店では棚田で収穫された蕎麦が使用されています。 蕎麦つゆや蕎麦湯にも独特のこだわりとアレンジが もちろん蕎麦に限らず和食に欠かせないのが蕎麦つゆで、和食好きのグルメにもこだわりがあります。 動画で紹介されているように、「石臼そば」では蕎麦つゆにも深いこだわりを持っており、なんと蕎麦つゆには「かつお節」だけでなく「さば節」と「宗田節」の三種類を使用しているとのこと。 また、昆布は前日に漬け込んでおくという念の入りようで、材料の分量や調理にかける時間で味も変わるため、その微妙な調整に最も神経を遣うと言います。 また、蕎麦湯にもお店独自のアレンジが施されており、一味違う美味しさを味わえます。 「石臼そば」紹介まとめ 京都や静岡など蕎麦処として有名な地域は日本全国にありますが、動画で紹介されている蕎麦店は「日本の古くからの伝統を継承した蕎麦が堪能できる店」として、今では逗子市の名店となりました。 「美味しい和食文化を味わえる店」との評価が高く、多くの観光客が訪れる人気スポットとなっています。

The Mouthwatering Coconut Crab of Yatai Mura on Kokusaidori This video, titled "Japanese Street Food - GIANT COCONUT CRAB Seafood Okinawa Japan," was uploaded by "Travel Thirsty." It introduces the coconut crab sold at food trucks in Okinawa. Coconut crabs are huge crustaceans that live in Okinawa Prefecture. They have a history of being eaten as a delicacy in parts of Okinawa since ancient times. At Yatai Mura, a popular destination on Kokusaidori in Naha, Okinawa, you can eat gigantic coconut crab dishes. Sometimes called "Okinawa's strange specialty," coconut crab is surprisingly delicious thanks to its plump texture and the delicious broth that can be made from it. How is Okinawa's Coconut Crab Prepared? Photo：Coconut crab cuisine Coconut crab dishes can be eaten at Okinawan food stalls for a few thousand yen. Coconut crab dishes are made in much the same way as normal crab dishes; however, the shells of coconut crab are hard, making them difficult to prepare sometimes. At food stalls, coconut crabs are usually steamed whole, then removed from the shell and eaten with seasonings, such as sauce or soup stock. This can be seen at 8:09 in the video. What Kind of Creatures are Okinawa's Coconut Crab? Photo：Coconut crab Coconut crabs look like crabs, but they're actually a type of hermit crab. In Japanese, they're called "yashi-gani" (椰子蟹 in kanji or the more common ヤシガニ in katakana). Coconut crabs inhabit Miyako Island, Ishigaki Island, and Iriomote Island in Okinawa Prefecture, and the largest crabs can grow more than 40 cm in length and weigh more than 4 kg! The coconut crab is said to be the strongest crustacean, and the clamping force of its giant pincers is about 90 times its weight, which is about as strong as a lion's bite! Fisherman must be very careful when catching coconut crabs, as not to get injured. Points of Caution When Eating Coconut Crab at a Food Stall Photo：Coconut crab cuisine Because coconut crabs are omnivores and eat dead or rotten fish carcasses, they can accumulate pathogens in their bodies. Coconut crabs that have accumulated these pathogens can cause food poisoning if eaten, even after cooking them, so be careful. Coconut crab is a valuable food item that is rarely eaten nowadays, partly because it is listed as an endangered species. Summary of the Coconut Crab at Okinawa's Food Stalls Photo：Coconut crab cuisine The Okinawan culture of eating giant coconut crabs dates all the way back to ancient Japan. Seen at 4:40 in the video are some of the unique gourmet specialties at Okinawan food stalls, including dishes like chanpuru, rafute, mimigaa (pig's ear) and umibudo (sea grapes). If you’re traveling to Okinawa, be sure to try the coconut crab sold at one of the many food stalls! ◆Kokusaidori, Yatai Mura｜General Information◆ 【Address】3-11 Makishi, Naha 900-0013 Okinawa Prefecture 【Access】A 4-minute walk from Yui Rail Makishi Station. 【Hours】Varies depending on other restaurants at the location 【Closures】Varies depending on other restaurants at the location 【Parking】None 【Tripadvisor】Kokusaidori, Yatai Mura https://www.tripadvisor.com/Attraction_Review-g298224-d11848458-Reviews-Kokusaidori_Yataimura-Naha_Okinawa_Prefecture.html

Enjoy a Traditional Japanese Breakfast! This video, titled "日本の朝ごはん　和食編　How to make a Japanese Breakfast.," was uploaded by "makira cooking channel." It shows how to make a traditional Japanese breakfast using an earthenware pot. If you stay at a Japanese onsen ryokan (hot spring inn), you can enjoy a traditional Japanese breakfast made with local ingredients. You can even make that same delicious food in your own home! Cook a unique Japanese breakfast and experience Japanese culture. But first, be sure to check out how it’s done in this video. Traditional Japanese Rice Cooked in an Earthenware Pot Photo：Earthenware rice In this video, you can see how a traditional Japanese breakfast is made. First, as shown at 0:37 in the video, you’ll need to cook the rice in an earthenware pot. Start by putting the rice in the earthenware pot and washing it. Add 200-230 ml of water per 180 ml of rice, and put the earthenware pot over the flame. Bring the pot to a boil, then lower the heat to a simmer and cook for about 15 more minutes. After the 15 minutes have passed, let the rice steam for another 10ish minutes to finish your delicious earthenware rice. It may be difficult getting used to at first, but with a little practice, you'll have it down in no time! The reason why this method is so appealing is that the rice has a very different flavor from that cooked in a rice cooker, so we really recommend giving it a try if you have the chance. You can see the glistening rice cooked in the earthenware pot at 7:37 in the video. Miso Soup - An Essential Part of Japanese Breakfast Photo：Washoku, miso soup The dashi (soup stock) for the popular Japanese dish, miso soup, is made with ingredients such as dried bonito flakes, kombu, and niboshi (dried sardines). Putting these ingredients in just the right amount of water and letting them soak overnight makes for a delicious broth. For the miso soup, add your favorite ingredients, such as leeks and tofu. If you use abura-age, be sure to wash it with boiling water before adding it your soup. This removes any excess oil. You can see this recipe at 4:14 in the video. The Japanese Breakfast Menu Photo：Cooked salmon In Japan, cooked salmon is another essential part of any Japanese breakfast. The plump, grilled salmon pairs well with white rice. We also recommend adding tamagoyaki, another traditional Japanese snack. If you add dashi to the battered egg before grilling it, you can make a fluffy dashi omelette! You can also try other dishes, such as boiled spinach and hijiki. The key is to use only soy sauce and other seasonings to bring out the flavors of the ingredients while keeping it simple. These popular dishes can be seen in the video as well. Summary of Japan's Traditional Breakfast Photo：Japanese breakfast Rice, miso soup, and many other Japanese dishes have a long history in Japan. Cooking and eating a delicious traditional Japanese style breakfast is a great way to start the day! You can see the finished Japanese breakfast at 7:57 in the video. If you're interested in Japanese food, you can follow the instructions in this video to prepare a delicious traditional Japanese breakfast.

Imizu City's Kamaboko This video, titled "Shinminato Kamaboko- Imizu City, Toyama" (新湊かまぼこ -富山県射水市- Shinminato Kamaboko -Imizushi,Toyama,Japan-), was produced by "_kashi77." It shows the manufacturing process of kamaboko (fish cake), a local specialty of former Shinminato, Imizu city, Toyama, in the Hokuriku region. Kamaboko is a kind of "kneaded paste product" that is made by making white fish meat into surimi (minced meat) and then kneading it. It's also a Japanese food used in New Year's dishes for New Year's celebrations. In this way, it is an indispensable and popular Japanese food. Cod, shark, golden threadfin, wrasse and other white fish are used as ingredients; however, "Shinminato Kamaboko" uses surimi made from tile fish to enhance the flavor of the minced meat. It's called "Kamaboko" when steamed, "chikuwa" when baked, and "satsuma-age (a type of tempura) when fried and eaten. The origin of the word kamaboko comes from wrapping the surimi around a bamboo stick in a tubular shape. Because the shape resembled the ear (boko) of a cattail (kama), it came to be called "Kamaboko." Making Kamaboko Source :YouTube screenshot Here, we'll introduce how kamaboko are made. 1. Preparation Cut the raw fish into three pieces, removing the bones, innards, and skin. 2. Cut it up into smaller pieces Finely chop it with a knife. 3. Soak in water Soak the minced fish in water to get rid of the odor This is an important part of the process to bring out the elasticity of the kamaboko. 4. Drain Remove water from the fish until it is dried. 5. Surimi Grind it down finely. 6. Seasoning Season with salt, egg whites, and other ingredients. 7. Molding There are different types of kamaboko such as "Ita Kamaboko," which involves molding the ingredients into a half cylindrical shape, onto a small board made of wood such as cedar; and "Sumaki Kamaboko," which involves wrapping straw around the ingredients. As you can see at 0:12 in the video, each Kamaboko is made by hand, one by one, into the shape of a fish. 8. Steam The kamaboko is then steamed. This can be seen at 0:55 in the video. 9. Decorate As you can see at 1:06 of the video, they decorate the steamed kamaboko with colors, such as the pink of a sea bream and other colors and patterns. More About Kamaboko In Toyama Prefecture, kamaboko is famous as a gift for celebratory occasions, and it is used as a gift for engagement ceremonies and wedding receptions. In addition, kamaboko is often presented at births and milestones in life, such as entrance exams, graduations, coming of age ceremonies, housewarmings, and at Buddhist ceremonies. It is said to be customary to cut kamaboko that was received as a wedding gift and to distribute it to people who are close to you and to neighbors in order to share the joy. Toyama prefecture’s consumption of kamaboko is said to be the 6th highest in Japan. Kamaboko is often given as an end-of-the-year gift or present and it's possible to purchase it from online retailers such as Amazon or Rakuten. Fishing and Cuisine Around Imizu City Photo：Firefly squid with vinegar miso Toyama prefecture, where Imizu city is located, is home to Toyama Bay where you can catch delicious and nutritious seafood. The seafood caught in Toyama Bay consists of, white shrimp, firefly squid, and yellowtail caught in the cold season. Himi’s cold season yellowtail is rich in fat and melts in your mouth. Himi's yellowtail is a gourmet's delight, with its fatty, melt-in-your-mouth taste. Trout sushi is another popular local specialty in Toyama. Summary of Kamaboko, the Local Specialty of Imizu City, Toyama Japan has its own unique culture that has been nurtured by the customs of each region. Kamaboko, a craft perfect for celebrations, is a tradition in Imizu City, Toyama and Miyagi Prefecture. The Shin-Minato Hikiyama Festival, which heralds the arrival of autumn in Imizu City, Toyama Prefecture, is introduced at 2:02 in the video. This festival, along with kamaboko, is part of traditional culture that has been handed down through generations in Imizu city. What did you think of Izumi's kamaboko? At Yume Terrace Kaiou, a museum of food and health in Imizu City, around 40 different kinds of kamaboko, such as kelp-wrapped kamaboko and sea bream-shaped kamaboko, as well as local marine products and healthy teas, are available at reasonable prices. You can also visit the kamaboko factory that shown in the video, and experience making kamaboko yourself. At the Yume Terrace Kaio, there are no restaurants or cafes, so you will not be able to have lunch; you can buy some kamaboko as a souvenir and eat it to keep yourself nourished. A popular souvenir is the kamaboko chips. When you visit Toyama prefecture, be sure to try the Shinminato Kamaboko introduced in the video!

Shiga Prefecture's Local Specialty - Funazushi "Before Sushi, There Was Funazushi" is a video produced by Great Big Story to promote Funazushi, a local specialty of Shiga Prefecture. This is the video for “Kitashina-roho,” a long established Funazushi shop founded 400 years ago in the Edo Period. Kitashina-roho has closed down once before, but 18th generation craftswoman Mariko Kitamura and her husband Atsushi aimed for a fresh start through the production of high quality Funazushi. The video shows a craftsman explaining what Funazushi is and how it's made. We don't recommend watching this on an empty stomach! What Is Funazushi? Photo：Funazushi Funazushi is a local food made around Lake Biwa (琵琶湖:Biwa-ko), the largest lake in Japan. Japan has a history of fermenting fish using lactic acids such as salt, rice, or rice malt, in order to make sushi. Funazushi was an especially popular preserved food around Lake Biwa, an area far from the sea. How Funazushi Is Made Source :YouTube screenshot Funazushi is known as one of the roots of Japanese sushi culture. Sushi in Japan is characterized by the craftsmanship of the chefs. Sushi is prepared by the chefs in seconds and eaten immediately. This became a popular part of culture in the edo period and was known as "Hayazushi" (lit. Fast Sushi). However, Funazushi, being a fermented food, takes a long time to prepare. In fact, it can take as long as three years from the time of production to the time it is eaten. According to the explanation by Atsushi Kitamura in the video (1:41), "There are three important things in making Funazushi: gutting, blood letting, and desalination." Funazushi is made from Nigorobuna living in lake Biwa. To make Funazushi, the sushi chef starts by prepping the fish. From here, the fish is stuffed with salt and then transferred to a barrel with more salt. Mariko Kitamura says in the video "I want everyone to understand the time and effort to make Funazushi, and to understand that Funazushi is one of the roots of the sushi we eat today" (2:10). There are two types of Funazushi: Honnarezushi which is fermented using only salt, and Hayanare that is fermented using vinegar. Eating Shiga's Local Specialty Photo：Funazushi Chazuke Shiga's local specialty, Funazushi, is available in stores on Nishikikoji-dori in Kyoto or by mail order service. We recommend buying this as souvenir and enjoying the distinct flavors of this traditional snack. If this distinct smell bothers you, we recommend eating the Funazushi with chazuke. In Japanese style restaurants in Shiga or Kyoto, it's often paired with locally made sake. Although Funazushi is not grilled, it tastes similar to roasted foods, such as ham. Summary of Funazushi Funazushi used to be a common food in Japanese homes. As you can see from the video, it takes time and effort to make this delicious food. You can see the time and effort that chefs put into making these Funazushi by watching the video. The smell of fermented food can be off putting to many people, but the flavor can be quite addictive. Eating such a rare treat is akin to dining on caviar. If you're planning on dropping by Shiga, be sure to visit the famous Japanese restaurants in Shiga to try some delicious Funazushi! ◆Kitashina-roho◆ 【Address】1287 Katsuno Takashima-shi Shiga 【Hours】10:00 to 17:00 【Closures】Monday・Thursday 【Telephone】0740-20-2042 【Tabe-log】Kitashina-rouho https://tabelog.com/en/shiga/A2505/A250501/25000007/

Why Japanese Food Is Loved Around the World This video, titled "日本食ドキュメンタリー　江戸前穴子　Documentary of Japanese "ANAGO SUSHI" 日本美食记录-江户前穴子," introduces the splendor of Japanese food with a focus on Edomae anago (conger eel). In this video, Chef Eiichi Ueda, a sushi chef in Ginza, shows everything from purchasing ingredients to preparation and talks about his passion for Anago. The answer to why Japanese food is loved by so many people around the world may be found in this video. What Is Edomae Anago? Photo：Anago Sushi “Edo” is the old name for Tokyo and Anago was caught in what is now Tokyo bay which is in front of Edo. “Mae” means “in front of” in Japanese. The Edomae Anago absorbs nutrients from the river flowing into Tokyo Bay, and is considered a seafood gourmet that is a symbol of Edomae and is backed by history and culture. Eiichi Ueda, the sushi chef from Ginza, who is also the star of this video, was fascinated by anago, and says that when he purchases anago at Tsukiji fish market, he uses anago caught off the coast of Haneda in Tokyo Bay, and through this, we get an understanding of his dedication to his craft. A Commitment to the Art of Japanese Cuisine Source :YouTube screenshot One of the reasons why Japanese food is as popular as Western food around the world is because of its artisan's extraordinary attention to detail. In this video, Mr. Ueda mentions the significance of the process of buying fish from a trusted supplier, processing it himself, and cooking it using time-tested cooking methods. He is committed to cooking Edomae Anago, and the pride of being a craftsman of Japanese food, is the reason why Japanese food has become one of the most popular gourmet foods in the world today. The Merits of Japanese Food Source :YouTube screenshot The beauty of Japanese food lies in the preparation of each and every ingredient. The pride and responsibility to devote time, effort, and gratitude to every ingredient served to the customer, and to cook with the pride and responsibility of a craftsman is considered to be the essence of Japanese cuisine. They are also very particular about the way they prepare their rice and how to process and prepare fish. Chef Ueda, also says that cooking with gratitude for the ingredients is the only way to bring out the best in them and provide customers with the best food possible. Summary of Edomae Anago In the video, The Japanese craftsmans, Chef Ueda Eichi, shows us Edomae Anago, and what makes Japanese cuisine such an amazing gourmet experience. Watch this video to find out all about why Japanese food has become one of the world's leading gourmet foods. We explained just a small fraction of the video’s contents in this article, so we recommend watching the full video to get the full story. Thanks to Edomae Anago, perhaps even more people will begin to understand and appreciate Japanese cuisine. ◆Sushi Ueda◆ 【Address】Shonan Building B1F 1-14-10 Ginza Chuo Ward Tokyo 【Access】30 minutes walk from Ginzaicchoume Station 【Hours】17:30～23:00 【Closures】Sunday, holiday 【Parking】None 【Telephone No】03-5524-3311 【Yelp】Sushi Ueda https://tabelog.com/tokyo/A1301/A130101/13106255/

Mitten Crab Fishing and Mitten Crab Kakemeshi! The video（岡山・和気町に伝わるモクズガニ漁に密着「ズガニのかけ飯」の味は） closely covers Keiji Mandai from the Yoshiikawa Southern Fishery Cooperative, who runs a mitten crab fishing business in Wake, Okayama in Japan's Chugoku. The title of the video roughly translates to “Japanese mitten crab fishing In Wake, Okayama. Mitten crab fisheries and a taste of Kakemeshi." Kenji Mandai is a veteran fisherman with 70 years of experience. Mitten crab is called "Zugani" by the local people and it is used in the local special dish “Zugani Kakemeshi.” Please watch the video to see some of the characteristics of mitten crab fishing, or to check the recipe for Zugani Kakemeshi. Mitten Crab Fishing Photo：Mitten crab Mitten crabs are found in the river and the local people call it “Zugani.” The mitten crab is part of the crustacean species. Its carapace is 7-8 cm, and it weighs around 180g. The fishing process is actually quite easy as well. Being nocturnal, mitten crabs usually stand still in between rocks. Knowing this, fisherman put net traps into the river and the mitten crabs have a tendency to just walk inside them. That's it! If you want to see this in action, take a look at the video starting from 0:16. Mitten crab fishing peaks in the fall since the crabs travel down the river to breed. They're packed with meat during this time of the year so it's definitely the best season to try them. If the crabs legs crabs are yellow, that means it's a lunker! Unfortunately, because their size is relatively small and it takes time and effort to cook, there are fewer and fewer people eating mitten crabs nowadays . As a result, not many fishermen are involved in mitten crab fishing, and the tradition has been on a steady decline. What Is Mitten Crab Kakemeshi? Recipes and Popular Ways to Cook Mitten Crab Source :YouTube screenshot Mitten crab kakemeshi is loved by the local people in Wake, Okayama and a feast is held during the rice harvesting season in the fall. After cooking vegetables in a pot, chop up the mitten crabs (including the shells), and strain the crabs using a strainer. In order to get the best tasting crab, it is best to spend time chopping up the crab as finely as possible. The shell of the crabs used to be the main source of protein for the people of Wake. After seasoning the soup with soy sauce, the standard way to enjoy this meal is to put it over rice. Mitten crab kakemeshi has a very rich taste, and you can taste every ingredient. For a more in-depth explanation on how to prepare mitten crab, take a look at 3:16 for the recipe on how to make mitten crab kakemeshi. There are several other recipes using mitten crabs, such as Takikomi gohan (this involves cooking the crab with other ingredients inside of a rice cooker with rice), Tsugani soup, steamed crabs, miso soup, and crab pasta. Mitten crab is a perfect ingredient for both Japanese and western dishes. Also shown in the video at 5:58, the local people cut a steamed crab in half and eat it straight. A Summary of the Mitten Crab Fishing and Mitten Crab Kakemeshi Introduction Photo：Mitten crab Mitten crabs taste the best, and are beefiest in Autumn, and although it has a strong smell, if cooked properly it can become a delicious meal. If you are planning to visit Japan, we recommend trying different kinds of Japanese food to feel the culture of Japan. If this article has got you interested in trying some crab dishes after watching the mitten crab fishing video, there's no better place to get your fill than Wake, Okayama. Although mitten crab fishing has been on the decline, mitten crab is a taste that deserves to be passed down for generations.

Introducing Baby Castella Stalls! "Japanese Stall Series: Baby Castella Edition（日本の屋台シリーズ ベビーカステラ編）" is a video that people who love Japanese festival culture and event stalls should definitely watch. Baby Castella is a standard for festival menus. At the stalls, they use a special baking machine similar to a takoyaki machine and bake round and cute castella with amazing craftsmanship. Check out the amazing skills of real craftsmen at baby castella specialty stores that are especially popular at Japanese food stalls. What Are Baby Castella? Origins and How They're Made Photo：Baby Castella It is said that the history of Baby Castella began in the Taisho era (1912 to 1926 AD) with a stall in Nishinomiya City, Hyogo Prefecture in Japan's Kansai region. A stall craftsman made a menu that closely resembles a commercially available bell castella, and it became a very popular product. You can learn more about how to make baby castella at 0:53 in the video. Just pour the dough into a special baking machine that the craftsman has, close the baking machine lid and bake it. As you can see from 3:34, the baked baby castella uses a skewer to fly neatly into the pom-pom and saucer. It looks easy, but baking a lot of baby castellas requires the quick work of a skilled craftsman. Calories and Prices of Baby Castella Photo：Baby Castella Nakazawa Seika, a famous baby castella store that has opened stores in Fukagawa Fudo and Asakusa Tori-no-ichi, is a castella specialty shop where you can wait for up to three hours. The baby castella sold at the shop is pretty reasonably priced however. They start at 12 for 300 yen (~$3 USD). One baby castella is about 30 calories, but these babies are freshly made and super tasty, so you might want to be careful about eating too much. Making Baby Castella at Home! Photo：Baby castella made with a takoyaki pan It is often thought that a special machine used in a specialty store is needed to make baby castella, but you can actually make them at home, using a takoyaki machine. If you use a hot cake mix and bake the dough with a takoyaki machine, you can make your very own delicious baby castella. We recommend giving it a try if you have the chance! Summary of the Baby Castella Stalls Source :YouTube screenshot There are many people who look forward to eating street food at festivals. On festival and event days, eating lunch and snacks at the stalls is a great way to try new foods and make some great memories. One of the pleasures of Japanese food stalls is to be able to see the craftsman's skills in action. If you are sightseeing in Japan, be sure to stop by the baby castella stalls where you can see the amazing techniques shown in the video.

The Blackthroat Seaperch Cuisine of Nihonryori RyuGin This video, titled "Nihonryori RyuGin 2012" (日本料理 龍吟 龍鱗2012), introduces the amazing cuisine of Nihonryori RyuGin, a Japanese restaurant in Roppongi (*"NihonRyori" (日本料理), means "Japanese Cuisine" in Japanese*). The video was produced by Tokyo Gastronomy. Chef Seiji Yamamoto of RyuGin, a Japanese restaurant in Roppongi, presents his artistic fish dish, Ryurin, at the World Culinary Summit in Spain. Check out the masterful cuisine prepared in the video! Preparing the Delectable Seaperch Source :YouTube screenshot RyuGin's Chef Seiji Yamamoto uses blackthroat seaperch, which is fatty and juicy, with even its bones and scales being edible. Blackthroat seaperch, called "akamutsu" (赤むつ) in Japanese, is also called "nodoguro" (のどぐろ, lit. black throat) in Japanese, due to its black mouth, and is the finest seafood available from the Sea of Japan. Bringing out the flavor of the ingredients with simple cooking methods, such as frying and grilling, shows the artisanal techniques of Japanese cuisine. Chef Yamamoto has analyzed the traditional Japanese method of cooking dried fish over open flame and has incorporated umami by drying and maturing ingredients to create the pinnacle of Japanese cuisine. At 0:26 in the video, you can see the fish being neatly scaled, and at 0:58, filleted with the utmost precision. After the fish is dried, it's fried in oil. This can be seen at 12:47 in the video, and the finished product is shown at 14:50. Learn How to Make This Delicious Traditional Dish Source :YouTube screenshot Japan is home to numerous Japanese restaurants and fine dining establishments. You can also find delicious Japanese cuisine, historic ryokan, ryotei, and restaurants in every corner of the country. Restaurants serving Japanese cuisine use carefully selected local ingredients and pay close attention to details, from the preparation process to cooking methods. At some Japanese restaurants, you can observe the chef's knife work up close. If you're visiting Japan from abroad, we highly recommend dining at a Japanese restaurant and enjoying traditional Japanese food culture. Summary of Japan's Finest Cuisine Source :YouTube screenshot In this article, we introduced you to the artisanal skills of chef Seiji Yamamoto at the Japanese restaurant RyuGin, who made the beautiful dish Ryurin using blackthroat seaperch. You can enjoy artistic masterpieces like the one shown in the video at the many fine dining restaurants in Japan. When you go to a Japanese restaurant be sure to go over the menu and find what's right for you. You're sure to enjoy a great meal with lots of delicious local ingredients! ◆RyuGin｜General Information◆ 【Address】7F Tokyo Midtown Hibiya, 1-1-2 Yurakucho, Chiyoda-Ku, Tokyo 100-0006 【Access】Directly connected to Hibiya Station via the Tokyo Metro Chiyoda Line, Hibiya Line and Toei Subway Mita Line 【Hours】17:30 - 23:00 【Closures】Irregular 【Telephone】03-6630-0007 【Official Website】Nihonryori RyuGin｜日本料理 龍吟 http://www.nihonryori-ryugin.com/ 【Yelp】RyuGin｜龍吟 https://www.yelp.com/biz/%E9%BE%8D%E5%90%9F-%E6%B8%AF%E5%8C%BA

The Out-Of-This-World Omurice-Making Skills of “Yokohama Tachibanatei” This video is titled “Graceful Skills, Yokohama Tachibanatei, Omelette Rice Performance, Uncut ｜ Awesome Cooking Demo of Fluffy Japanese Omurice（華麗な技 横濱たちばな亭 オムライスパフォーマンス ノーカット | Awesome Cooking Demo of Fluffy Japanese Omelette Rice）” created by “LifeWith505” and it introduces the omurice-making process of “Yokohama Tachibanatei,” a famous Japanese restaurant introduced in television programs and magazines. The quick hands when stir-frying the chicken rice in the pan and the incredible skill of making the fluffy omelette that is placed atop the chicken rice is artistic and flashy. What is Yokohama Tachibanatei? Photo： Yokohama Minatomirai｜Yokohama Red Brick Warehouse Yokohama Tachibanatei, located in Yokohama Red Brick Warehouse and Cubic Plaza Shin-Yokohama in Yokohama City, Kanagawa Prefecture, is a famous restaurant where you can enjoy authentic Western dishes in Japan and whose most popular dish is its omurice. It’s always crowded during lunch, and its artistically-made omurice is enjoyed not just by the Japanese, but by foreigners as well. The key to its popularity is not just its aesthetic beauty, but also the fact that you can watch the live performance of the omurice being cooked, as this video introduces. In fact, omurice is said to be a Japanese dish made in Japan and its recipes and ingredients differ from restaurant to restaurant. However, this omurice “Omurice of a Western Food Restaurant” uses a recipe where a runny half-cooked egg is placed on the top of some chicken rice. In this video, you can see the amazing performances of the omurice-professionals of Yokohama Tachibanatei, a source of pride for Japan. The Chicken Rice Recipe of Yokohama Tachibanatei Source :YouTube screenshot The key to making the chicken rice, which will become the foundation of the omurice, is to stir-fry it with lots of butter and to make use of the savory flavor of the sauce and ketchup! While stir-frying the rice on a pan with hot butter, you add the first sauce (0:37). After adjusting the flavor with some salt and pepper and then giving it a mix, you add the second sauce at (1:13). Their ability to shake the frying pan without dropping a single piece of rice is truly the skill of a professional. The Fluffy Half-Cooked Egg Recipe of Yokohama Tachibanatei Source :YouTube screenshot The cooking process of the omelette that will be placed on top of the chicken rice begins at 2:28. You make the runny half-cooked eggs by putting a generous amount of mixed eggs in a pan with hot butter and then adjusting the intensity of the heat while finely shaking the chopsticks and the pan. This is the biggest highlight of this video! When the cooked egg flies through the air and lands on the chicken rice, the omelette splits beautifully, showing its fluffy, runny insides! This amazing cooking skill, that separates the amateurs from the pros, will make you go wild. You can see this from 3:21 in the video. If you want to carefully observe the omelette being placed on the chicken rice, we recommend watching the slowed-down version from 3:25. Summary of Yokohama Tachibanatei's Omurice “Yokohama Tachibanatei,” is a Western restaurant where you can enjoy not just the delicious omurice made with a special recipe, but also the incredible professional skills of the cooks. An original demi-glace sauce full of savory deliciousness is poured over the omurice, and you you'll be filled with satisfaction for the mere price of 880 yen (~$8 USD). Yokohama Tachibanatei, the restaurant introduced in this video, is located in Yokohama Red Brick Warehouse, which is overflowing with diverse foreign cultures, gives the feeling of being inside a Western-style house, and is a popular restaurant highly rated on gourmet websites. In addition to the omurice, the menu also has dishes such as cutlet sandwiches and curry rice. In the Shin-yokohama restaurant, you can also get some take-out dishes such as tonkatsu bento (pork cutlet lunchbox). It’s a popular restaurant, so you may need to reserve some seats depending on the time you visit, but please visit the restaurant and enjoy the delicious taste of the omurice and the amazing cooking skills that you can watch live, both the pride and joy of Japan! ◆Yokohama Tachibanatei, Yokohama Red Brick Warehouse Restaurant◆ 【Address】First floor of Yokohama Red Brick Warehouse Building No.2, 1-1-2 Shinko (新港, Shinko), Naka Ward (中区, Nakaku), Yokohama City 【Access】6 minutes by foot from Minatomirai Line Bashamichi Station (馬車道駅, Bashamichieki), Nihon-Odori Station (日本大通り駅,Nihonodorieki) 【Hours】11:00〜21:00 【Closures】None 【Parking】None 【Telephone No】045-650-8752 【Official Website】Red Brick Warehouse Restaurant ｜ Western Food Yokohama Tachibanatei https://yokohama-tachibana.net/akarenga/

Dojo Loach Hot Pot at Tatsumi-Ya (たつみ屋), a Famous Restaurant in Asakusa! Dojo loach hot pot, which is famous as a traditional Japanese old-town dish, comes into season from spring to summer. The area around Kaminari-mon Gate, in particular, is full of famous dojo-hot-pot restaurants and hot-pot pubs surrounding a sunken hearth with a downtown feel that is still very much alive today. This video introduces Tatsumi-Ya, a traditional restaurant in old town Asakusa that serves dojo loach hot pot, as well as the cooking process for this traditional Japanese cuisine. As a famous dojo-hot-pot restaurant, Tatsumi-Ya has been loved by intellectuals and sightseers for years. Just looking at the crunchy dojo loach karaage and dojo loach hot pot is enough to get your mouth watering. Watch this video to learn all you need to know about the delicious dojo loach hot pot! The Origin and History of Dojo Loach Hot Pot Source :This article Video When did people start eating dojo loach hot pot? Dojo loach, an exceptionally resilient river fish, was an important source of protein for local residents, referred to as "Edokko" (江戸っ子), in the town of Edo (Current day Tokyo) thanks to its well-developed waterways. There were many pilgrims around Sensoji Temple (浅草寺 Sensoji), the oldest temple in Tokyo, and the local people in Asakusa welcomed them with dojo loach dishes, using the dojo loach from the Sumida River (隅田川, Sumidagawa), formerly the Arakawa River (荒川, Arakawa). This is said to be the origin of dojo loach hot pot. In 1806, dojo loach hot pot started to be written "どぜう" (typically pronounced dozeu) instead of its original name "どじょう" (Both are pronounced "dojo"). The origin of this change is said to be Echigoya Sukeshichi (越後谷助七), the founder of Komagata Dojo (駒形どぜう), one of the most popular restaurants in Asakusa. When his restaurant burned down in the Great Fire of Edo, he thought a store name using four characters would bring ill fortune. Because of this, instead of four characters, he spelled his store name with three characters. The number "4" is pronounced "shi" in Japanese, and traditionally it is also connected with the word “death” (死) in Japanese, which is pronounced the same. The Menu and Recipe of Tatsumi-Ya Source :This article Video Dojo loach hot pot has three main cooking styles. Given the fact that it goes by 3 different names- dojo loach nabe, Edo-Nabe (江戸鍋), and Edomae-Nabe (江戸前鍋), we can tell that it was a very famous dish in the city of Edo. The first cooking style is called "Maru-Nabe" (丸鍋). This involves putting live dojo loach into a container of Japanese sake and covering it with a lid. When the dojo loach stop kicking, they are placed on a round iron plate with lots of green onions and eaten with seasonings, such as Japanese pepper and Shichimi-Togarashi (七味唐辛子), a chili pepper spice. In this video, you can watch the live dojo loach getting quieter and quieter in a container of Japanese sake around 1:53. Be sure to check it out! The second style of recipe is called "Nuki-Nabe"(ぬき鍋); a hot pot dish similar to sukiyaki. This method involves cutting the dojo loach open along the back, and cooking it with burdock roots. The third and most popular style of dojo loach hot-pot is called "Yanagawa-Nabe" (柳川鍋). This involves dropping eggs in Nuki-Nabe and stewing everything together. What these styles have in common is not just dojo loach; all of these methods involve stewing dojo loach with tofu and green onions. In the introductory video of Tatsumi-Ya’s dojo loach dishes, the chef shows how to cook dojo loach hot pot. You can see this at 14:52. You can also see people eating the cooked dojo loach hot pot with lots of chopped onions over fluffy eggs. It looks like it pairs nicely with white rice as well. In addition to the hot pot dishes, another famous dish is dojo loach karaage. This involves putting flour on live dojo loach and then deep-frying them. This can be seen at the beginning of the video. Tatsumi-Ya’s Dojo Loach Hot Pot: The Stamina-Boosting Dish to Beat the Heat! Dojo loach dishes in Asakusa are a common theme in the summer, but you're probably wondering why people would want to eat hot dojo loach dishes in the warmest season of the year. First, dojo loach is a stream fish, so it has a unique smell. To get rid of the smell, chefs often cook dojo loach with burdock roots. Since burdock roots are very hard, they must be stewed in a nabe pot to make them softer and easier to eat. Another reason for this comes from a traditional Japanese trick for staying cool in summer. After working up a sweat, the cool evening breeze allows us to cool our bodies. Around 18:09 in the video, you can see a piping hot dojo loach hot pot dish. Look at all the mouth watering goodness! Summary of Dojo Loach Hot Pot in Old Town Asakusa Source :This article Video Dojo loach dishes have been very popular among local people since the Edo period. This video shows how to cook dojo loach dishes by the chefs of Tatsumi-Ya in old-town Asakusa, Tokyo. Dishes like this are eaten less often these days, but if you're looking to boost your stamina to survive the hot summer in Japan, then you've got to try the dojo loach dishes at the famous Japanese restaurant "Tatsumi-Ya" in Asakusa! It’s also fun to watch the chef's amazing knife skills. Be sure to take a look at the video to see all the amazing dojo loach dishes! 【yelp】 TatsumiYa https://www.yelp.com/biz/%E3%81%9F%E3%81%A4%E3%81%BF%E5%B1%8B-%E6%B5%85%E8%8D%89%E5%BA%97-%E5%8F%B0%E6%9D%B1%E5%8C%BA?osq=%E3%81%9F%E3%81%A4%E3%81%BF%E5%B1%8B

The Jaw-Dropping Techniques of Kawatoyo Chefs The video, taken at Kawatoyo, a Meiji style restaurant situated on the way to the Naritasan (Narita Mountain) Shinshoji Temple in Narita, Chiba, shows how the chefs prepare Japanese eel (Unagi) before cooking them. There is a common saying among eel restaurant chefs that gives some insight into how difficult mastering the techniques behind their job is, it goes: “Three years of skewering, eight years of cutting, and a lifetime of grilling.” In spite of the difficulty of this job, the chefs in the video make it look easy, and even enjoyable. In just two minutes, one can easily understand how skilled the chefs at Kawatoyo are. Be sure to follow along with the video as you read the article! Grilled Eel, Narita’s Specialty Photo：Eels When most people think of Narita they think of eel. And it's no surprise either. With its 60 eel restaurants Naritasan, Omotesando has become a popular attraction for both tourists and food lovers alike, and it is conveniently located just a 15 minute walk from the JR Narita Station. Kawatoyo is a well-established shop in Narita, serving grilled eel since 1910. Crowded even on weekdays, part of its popularity is due to the show offered by its chefs working in front of diners. This can be seen in the video as well The skillful maneuvering of tools and knives done on the restaurant's large wooden cutting board, catches the eyes of many tourists, who are impressed by the fascinating sight. Source :YouTube screenshot These are the steps to prepare the eel. Be sure to follow along with the video: 1. Nailing the eel to the board 2. Cutting it open with a knife 3. Gutting it 4. Boning it 5. Slicing it to proper size Because of how difficult it is to perform this procedure both quickly and accurately, apprentices are usually relegated to applying the skewers. Unlike other fish, eels must be killed just before preparing them as their flesh tends to spoil very quickly: so quickly that the speed at which the preparation work is done ends up influencing the taste of the final product. In addition to that, raw eel blood is toxic, and while cooked preparations are safe to eat, handling and preparing the raw product requires great care on the chefs’ part. Some Final Words on Narita Eel Photo：Eel bowl On a normal weekday, the chefs at Kawatoyo prepare a staggering 400 eels for their customers, and this number doubles to a whopping 800 on weekends and holidays. The taste of the grilled eels you can have in this wooden, old fashioned traditional Japanese shop is simply amazing. There are various eel recipes and serving styles in Japanese cuisine: be it rolls, unagi sushi, eel served in traditional wooden boxes or on top of rice bowls. Did you know that grilled eel cooking methods can vary from region to region in Japan? In the East, Kanto-style eels are sliced open from the back, then steamed and only later grilled, making for a richer, more plump texture, while in the West it is more common to have them Kansai-style, following a method that focuses on fragrance and crispness by grilling the eels on their belly directly over a flame. The best you can do is walk your way through Japan and find the style or unagi sauce you like the most. And don’t forget that eels this delicious can only be prepared by skilled, seasoned professionals: do not try this at home! ◆Kawatoyo Honten◆ 【Address】Nakamachi386, Narita, Chiba, Japan,　286-0027 【Access】 By Train　 11 minutes walking from JR Narita station 11 minutes walking from Keisei Narita station By Car: 8.3 km from Narita International Airport (about 20 minutes) 3 km from Aeon Mall Narita (about 10 minutes) 2.5 km from Mega Don Quixote (about 8 minutes) 【Open】10 am to 5 pm (last order) 【Closures】None (subject to change) 【Parking】None 【TEL】0476-22-2711 【Official Website】kawatoyohonten http://www.unagi-kawatoyo.com/foreign/index.html

Aomori's Furukawa Fish Market This video, titled “Furukawa Fish Market -Aomori- 4K Ultra HD”（Furukawa Fish Market - Aomori - 青森魚菜センター - 4K Ultra HD） was created by “TokyoStreetView - Japan The Beautiful.” It shows you what's available at the Furukawa Fish Market. Check out the video to see the variety of seafood that the Furukawa Fish Market offers. There are so many Aomori speciality foods such as grilled fish, meat, appetizers and delicious sashimi. We recommend you try “Nokke Don” and create your very own seafood bowl. Even though it is a simple video with no narration or music, it makes you feel like you're actually walking through the Furukawa Fish Market. Take a Trip to the Furukawa Fish Market! Source :YouTube screenshot The Furukawa Fish Market has a lively atmosphere, handling a variety of fresh seafood. The Furukawa Fish Market is loved by the locals. It was established 40 years ago, and is known as “A Kitchen for Aomori Citizens.” The Furukawa Fish Market is also a popular tourist spot for foreign travelers. We recommend you walk around the market and find your favorite food. The Original “Aomori Nokke Don” Source :YouTube screenshot You've gotta try the popular “Aomori Nokke Don” when you visit the Furukawa Fish Market. Aomori Nokke Don is an all-you-can-add dish that lets you customize your very own seafood bowl. You can put any ingredients you want in the bowl. There is no set recipe for this menu item, so you can use your creativity to create the ultimate dish. Nokke Don is very easy to make. Start by purchasing a bowl of rice. After that, you'll walk around the center and find your favorite sea food and put in whatever suits your tastebuds! The video at 1:13 gives you an idea of what kind seafood is available at the center. Pick the seafood you want and create your own unique seafood dish. You can actually see tourists holding bowls and walking around the market in the video. Summary of the Furukawa Fish Market Photo：Seafood bowl The video shows you the various kind of fresh seafood available in Aomori. It's the perfect place to experience delicious Japanese food. If you'd like to try the fresh “Aomori Nokke Don,” take a trip down to the Furukawa Fish Market! Check out the video to see what the Furukawa Fish Market is like. If you love seafood, then you really don't want to miss out on the Furukawa Fish Market! ◆Furukawa Fish Market◆ 【Address】 1-11-16 Furukawa Aomori, Aomori 030-0862 【Access】5 minute walk from JR Aomori Station, or a 15 minute drive from Aomori Chuo Interchange. 【Hours】7 am - 4 pm 【Closures】Every Tuesdays (Subject to change during Golden Week and Obon holidays) 【Parking】None (Coin parking is available near the market) 【Telephone No】017-763-0085 【Official Website】Original Aomori Nokke Don https://nokkedon.jp/ 【Tripadvisor】Aomori Fish and Produce Center https://www.tripadvisor.com/Restaurant_Review-g298241-d8871463-Reviews-Aomori_Gyosai_Center_Nokkedon-Aomori_Aomori_Prefecture_Tohoku.html

板前の華麗な包丁さばきをご覧になれる動画について こちらの動画は「寿司マスターToshi」が公開した「寿司職人によるマグロの仕込みから握りまで〜How To Make Tuna Sushi〜」です。 日本人に親しみが深い、寿司。 マグロやブリといった新鮮な魚介類や海鮮食材を材料として使用して作られる握り寿司は、和食の代表格です。 近年では海外でも人気が高まっており、現地のスーパーでも見かけることが多くなってきました。 そんな寿司は職人がマグロを捌く処理部分から仕込みをしていることをご存知でしょうか？ 今回は職人が仕込みから行う和食・海鮮料理の代表格、マグロの握り寿司について紹介いたします。 職人が１から仕込みを担当、マグロの寿司 寿司に使用されるマグロを始めとした寿司ネタ。 釣り上げられたマグロは解体され、板前さんのところに運ばれてきます。 そして部位ごとに捌くことに。 その手際は素晴らしいもので、動画でもご覧になれます。 熟練の職人技で磨き上げられた包丁捌きで大トロ、中トロ、赤身と捌くその姿はまさに職人。 ネタは部位ごとに切り分けられ、様々な料理へと使用されて行きます。 その手際の良さは和食・日本料理の魅力を再確認させてくれるほどです。 寿司以外にもたくさん！和食に欠かせないマグロ 寿司以外にもマグロを食材として調理された和食料理はたくさんあります。 代表的な握り寿司から、マグロや旬のネタの刺身を芸術作品のように見立てたお造り、マグロを保存が効くように加工し漬けたマグロ漬け丼など、どれも製法に工夫が見られるものばかり。 数え始めたらキリがありません。 日本料理にはマグロを始めとした、新鮮な魚介類や食材を使用した海鮮料理が多く存在しています。 海に囲まれた日本ならではの食文化で、和食と呼ぶに相応しいです。 寿司職人や日本料理のプロが仕込みから行う、マグロを使用した和食。 どの和食も日本を訪れた際に、必ず食べたい一品です。 板前の華麗な包丁さばき動画紹介まとめ 今回は和食の代表格、寿司をはじめとしたマグロ料理について紹介しました。 マグロの刺身やお造りなどの和食料理の数々は、日本料理の代表といっても過言ではありませんね。 板前さんによる職人技が光る仕込みの様子を見たいという方は、是非この動画をチェックしてみましょう！

Taiyaki - A Traditional Japanese Confectionary! This video, titled "薄皮たい焼きの作り方 Japanese Pancakes fish shaped TAIYAKI," produced by "Sushi Bomber TV クッキング最前線," shows taiyaki being made at a food stall. This video is a compilation of taiyaki demonstrations at "Gin no An" at Osu Shotengai, a shopping street in Nagoya city (名古屋市: Nagoya-shi, Aichi prefecture (愛知県: Aichi-ken). Taiyaki is a traditional Japanese confectionery in the shape of a fish, and there are many famous shops in Japan that sell the delicious snack. Be sure to watch this video to learn how it's made! The Origin and Types of Taiyaki Photo：Taiyaki In Japan, “Imagawayaki, a round pancake filled with red bean paste, has been eaten since the Edo period (1603-1868). One day, a long established imagawayaki store changed the shape of their pancakes from a round shape to a fish shape. After changing the shape, the snack quite literally sold like hotcakes. The nursery rhyme Oyoge Taiyaki-kun was also a popular song for children in the Showa era. Taiyaki has a long history, and the variety of taiyaki is expanding rapidly, from the more orthodox ones with azuki beans in between, to chocolate taiyaki and even cream taiyaki. How to Make Taiyaki Source :YouTube screenshot Taiyaki are baked from a mixture of ingredients, including flour, baking soda, sugar, and water. The batter is poured into a metal baking mold specially made for taiyaki, followed by a generous amount of sweet bean paste, as shown at 0:45 in the video. When the batter is sufficiently cooked, the two sides of the mold are combined and it is further baked, as shown at 1:27 in the video. This can be a bit difficult to prepare at home, as the average homeowner doesn't have a taiyaki machine available. At 2:46 in the video, you can see the popular croissant taiyaki being made. The cooking process differs from regular taiyaki in that the ingredients are pre-prepared and can be baked as is. Each taiyaki contains about 220 calories and costs around 120-150 yen. Taiyaki is inexpensive and easy to eat, making it a great snack. Summary of Taiyaki Source :YouTube screenshot If you're planning a trip to Japan, we recommend that you taste a variety of Japanese food and sweets to gain a deeper understanding of Japanese culture. there are a number of taiyaki shops, such as Gin no An, all over Japan that offer taiyaki sales demonstrations.> Once you've experienced the artisanal skills of these taiyaki chefs, be sure to try their freshly baked taiyaki! At 3:32 in the video, a customer breaks his taiyaki in half and shows us what's inside... It looks so yummy! ◆Gin no An - Osu Syotengai◆ 【Address】 2-17-20 Osu Naka-Ku Nagoya-shi Aichi ken 460 - 0011　 【Access】A 7-8 minute walk from Osu-Kannon Station on the Nagoya Municipal Subway Maizuru Line 【Hours】[Weekdays ] 11:00 to 20:00, [Weekends and National holidays ] 10:30 to 20:00 Open 7 days a week 【Telephone】052-209-9151 【Parking】None 【Official Website】Gin-no An http://www.ginnoan.com/

日本食になくてはならないうなぎ料理 こちらの動画は「Eater」が公開した「Chef Kanejiro Kanemoto Is Japan's Grilled Eel Master — Omakase」です。 日本食を代表する料理の一つが「うなぎ料理」ですね。 今回は東麻布にある200年の歴史を持った老舗うなぎ屋「野田岩」の板前さんたちが職人技をふるううなぎ料理について紹介していきます。 うなぎが土曜の丑の日に食べられるようになったのは江戸時代の蘭学者平賀源内の発想が起源と言われていますが、実は万葉集にはすでに大伴家持が石麻呂という人に「夏痩せにはうなぎを食するのがいい」と薦めている一句があります。 そう考えると7世紀ころの日本にはすでに夏になるとうなぎを食べるという風習が始まっていたのですね。 日本グルメの歴史は長くて深いのです。 東麻布野田岩の歴史とうなぎ職人の実演披露 うなぎ料理の代表といえばなんといっても「蒲焼」ですね。 蒲焼の作り方はいたってシンプル。 開いたうなぎを串に刺しタレを塗りながら熱した備長炭で焼いけば店内は香ばしい香りでいっぱい！ しかし捌くのに３年、串打ち3年焼きは一生と言われるほど高度な職人技術が要求される料理で、さばいた後の内臓も残すところなくいただけます。 うなぎの肝吸いは蒲焼とならんだ定番料理の一つといえるでしょう。 動画では板前さんたちがその作り方を惜しげもなく披露してくれます。 名人の包丁捌きは見逃せません。 うなぎのさばき方と焼き方 うなぎの調理法には関東風と関西風という違いがあるのをご存知ですか？ 関東風のうなぎの蒲焼の作り方は「背開き」といって、まな板にうなぎの頭を目打ちという道具で刺して固定し、背中から開いていきます。 焼く前に蒸して肉を柔らかくするのも関東風の特徴です。 また関東では、「う巻き」や白焼きなど料理の種類もバラエティに富んでいます。 一方の関西風は「腹開き」といって生きたままお腹から包丁を入れて開いていきます。 焼く前に蒸さずそのまま備長炭で焼いていくという違いもあります。 生臭さを取るために開いたら素焼きにしてすぐタレにくぐらせるので、関東のような白焼きという文化はありません。 ほかにも人気のうなぎ料理には名古屋周辺が発祥の「ひつまぶし」があります。 日本の伝統グルメうなぎ料理紹介まとめ いまや世界中で愛されている日本の食文化の殿堂が「うなぎ料理」ですが、蒲焼のほかにもうな重、うな丼、う巻き、茶碗蒸し、酢の物、肝吸い、ひつまぶし、白焼きとうなぎだけでコース料理が楽しめます。 こちらの動画をご覧になると野田岩の麻布飯倉本店にいってうなぎ料理コースを食べたくなりせんか？ 今度の休みはうなぎの白焼きを肴に日本酒を一献！と洒落込んでは如何でしょう？

An Interview With the Founder of Hakata Ippudo This video shows an interview of Kawahara Shigemi, the founder of the leading ramen shop “Hakata Ippudo.” Source :This article Video Ever since it was first founded in the Chuo ward of Fukuoka city in 1985, it has been extremely popular, managing to become a large chain with shops not only across Japan, but also overseas, in places like New York and Singapore. What does Kawahara Shigemi's beloved ramen taste like? This article presents just a handful of the information shown in the video, so be sure to watch the video to hear all about the founder's thoughts. Hakata Ippudo and the Emergence of Ramen as Japanese Cuisine Source :This article Video Ramen has always had an air of insidiousness. Because of this, young people and women were often hesitant to enter ramen shops. Kawahara Shigemi opened his ramen shop with a stylish restaurant-bar-like atmosphere to make ramen more popular as Japanese food. The birth of Hakata Ippudo has made ramen an integral part of Japanese food culture for a younger generation of gourmet fans. All of Hakata Ippudo's ramen shops are modern and stylish. But they are also traditional in many ways, indicating that ramen is a part of Japan's unique culture. The Commitment of Hakata Ippudo Source :This article Video Kawahara Shigemi's commitment to ramen can be seen in various aspects such as the soup, the method of making the noodles, the ingredients, and the seasonings. The soup was intended to be a kind of potage, and taking more than 20 hours to cook, it took the Japanese food industry by surprise. For the noodles, Hakata Ippudo insisted on using homemade noodles, a rarity at the time of its founding. The noodles are crisp and thin enough to match the thick broth of the tonkotsu ramen. The characteristically light, thin noodles pairs well with the thick pork-based soup. “Hakata Ippudo” let the world know that ramen is a Japanese cuisine. It was New York, one of the largest cities in the world, where Kawahara Shigemi chose to begin his global expansion. Initially, the ramen was made using the same recipe as the one made in Japan, but it was rearranged in various ways to suit foreign palates. In 2019, he opened a restaurant in Shinjuku that specializes in "Tonkotsu-style ramen," but was a halal dish that does'nt use any pork bones. Muslims, who are religiously forbidden to eat meat, can safely eat it and it has fewer calories as well. Through these various efforts, ramen has become a Japanese cuisine throughout the world. Ramen Continues to Expand Both in Japan and Abroad. Source :This article Video Ramen now ranks among the top recommended gourmet foods in Japanese cuisine. Many foreigners come to Japan to eat authentic ramen. Some areas famous for ramen in Japan, such as Hokkaido, Tokyo, and Fukuoka, have ramen shops everywhere. Shoyu ramen, shio ramen, miso ramen, tonkotsu ramen, toripaitan ramen, tsukemen, and abura soba are just a few of the many local ramen dishes you can try when you come to Japan. The toppings, such as chashu, menma (bamboo shoots), and broth, vary depending on the type of ramen and the restaurant, so we highly recommend walking around and trying out different types. Summary “Hakata Ippudo” Kawahara Shigemi mentions in the video that, a future where ramen is slurped up by people all over the world, is coming. The Japanese have a very distinct way of eating ramen that involves slurping while making a loud sucking noise. This may be considered rude in other countries, but in Japan it is done to let the Chef known that you enjoy his ramen, and it also enhances the flavor. Ramen is a relatively new addition to the history of Japanese food, and only recently has it become a part of everyone's daily diet. But it's no stretch of the imagination to say that ramen is the most beloved Japanese food in the world. Be sure to check out the video to learn the history of ramen in Japan and the commitment of Ippudo. ◆Ipuudo, Daimyo Main Shop・Store Overview◆ 【Address】1-13-14 Daimyo, Chuo, Fukuoka 810-0041 Fukuoka Prefecture 【Access】A 7-minute walk from Nishitetsu Fukuoka Station on the Nishitetsu Tenjin Omuta Line 【Hours】 ＊Monday-Thursday/11:00-23:00 ＊Fridays and before holidays/11:00-24:00 ＊Saturdays/10:30-24:00 ＊Sundays and national holidays/10:30 - 23:00 【Closures】None 【Parking】None 【Telephone】092-771-0880 【Official Website】Ippudo Daimyo Main Shop http://www.multilingual.ippudo.com/en/ 【yelp】 Ippudo Daimyo Main Shop https://www.yelp.com/biz/%E4%B8%80%E9%A2%A8%E5%A0%82-%E5%A4%A7%E5%90%8D%E5%BA%97-%E7%A6%8F%E5%B2%A1%E5%B8%82-4?hrid=tuv7B1SA1HCqHY2AAdx6Kg

The Delicious Crab Cuisine Made by Kanazawa Chefs! This video, titled "Japanese Food - SNOW CRAB Sashimi Hotpot Grilled Seafood Kanazawa Japan," was produced by "Travel Thirsty." It introduces the crab dishes prepared by the skilled artisans at Ryokan Ryokusoune in Kanazawa. Crab is one of the most popular dishes in Japanese cuisine. You can enjoy a wonderful time eating delicious snow crab, especially when it's served as sashimi, crab hot pot, or grilled crab in a traditional kaiseki meal. How to Make and Eat Crab Cuisine Photo：Cooked crab miso Skill and knowledge of ingredients is essential for chefs of high-end restaurants when preparing crab. Chefs quickly process the prepared crabs early in the morning and use a variety of recipes to prepare them. Since the shells of crab are very hard, they have to use sharp knives to process them. Crab is a popular foodstuff that has been traditionally eaten in Japan since ancient times. The Japanese have a tradition of cooking and eating not only the crab meat, but also the crab miso (miso-like paste found inside a crab) inside the shell, which is delicious. You can see the crab miso being prepared at 18:34 in the video. Each type of crab has a different season, so you can enjoy delicious crab dishes throughout the year. The video is about 30 minutes long and shows a variety of delicious crab dishes. Check out the video to see the exquisite display. Seaside Towns with Delicious Seafood Photo：Crab kaiseki cuisine Japan's seaside ryokan and traditional dining establishments offer a superb menu of fresh crab dishes and other seasonal seafood. Traditional Japanese kaiseki dishes are eaten in the following order: appetizer, wanmori (stewed dishes), sashimi, grilled food, boiled food, side dish, rice, and lastly, the jelly desert. The beauty of crab is that it can be used in every possible way, from appetizers to main dishes, and even in desserts. Summary of Japan’s Delicious Crab Cuisine Photo：Crab cuisine While there are of course other cultures that eat crab outside of Japan, there are many variations of Japanese crab dishes that will keep you coming back for more. Check out the various items on the menu when you're eating Japanese food and find your favorite crab dish. When you travel to the Kanazawa, Kaga, and Noto areas, be sure to try some of the exquisite crab dishes shown in the video! ◆Ryokan Ryokusone｜General Information◆ 【Address】YUZUYA RYOKAN KANAZAWA RYOKUSONE 2-1-10-1 TENJINCHO KANAZAWA-city ISHIKAWA-pre 【Access】Take the Hokuriku Shinkansen to Kanazawa Station and from there it's approximately 20 minutes by taxi (※Tell the driver "Tsubakihara-Tenmangu-mae") 【Telephone】076-208-3999 【Official Website】YUZUYA RYOKAN KANAZAWA RYOKUSONE http://ryokusone.jp/en/ 【Tripadvisor】Ryokusone https://www.tripadvisor.com/Hotel_Review-g298115-d8677845-Reviews-Ryokusone-Kanazawa_Ishikawa_Prefecture_Hokuriku_Chubu.html

The Traditional Candy Sculpting Art of "Amezaiku Yoshihara" "Fujimaki Select Ginza Store" created this short documentary video in which an artisan of a Tokyo-based shop specializing in Amezaiku, "Amezaiku Yoshihara", demonstrates the traditional candy sculpting. The method for making Amezaiku is laid out in the short video. It's not subbed, but don't worry. The description given in this article will help you understand it, and we'll also explain its history as a popular street performance in Japan during the Edo period(1603-1868 A.D.). An artisan shop in Tokyo specializing in Amezaiku, "Amezaiku Yoshihara" draws even international attention. Not only the demonstrate sales, Yoshihara offers some enjoyable workshops designed to make us get familiar to the traditional art of candy sculpting. Amezaiku - From the Edo Period to the Present Photo：Amezaiku Amezaiku is mentioned in the old texts written during the Edo period. In the old days, Amezaiku artists were selling it on the streets or at festivals. This vestige is still seen today, demonstrated in the sale of Amezaiku at festivals or cultural events, which is commonplace in Japan. Mystical animals or flowers shaped by the artists' hands are particularly entertaining, especially among children. Yoshihara is committed not only to passing on the traditional art, but also to the tastes and qualities of the treats. How to Shape Candy Into a Maneki-neko (Beckoning Cat) Source :YouTube screenshot Amezaiku involves many steps but the whole process is done by hand. 1. The candy base is boiled until it becomes soft, then kneaded and pulled so as to have the proper appearance. (0:05-) 2. The candy ball is then formed into a ball and mounted on a stick (0:56-) Source :YouTube screenshot 3. Using their hands or other tools, the candy ball is then shaped into a cat. This sculpting step should be completed within 3 minutes before the candy cools and hardens again. (1:12-) 4. Heat is then applied using a burner to attach the tiny decorative heart to the cat. (2:06) Source :YouTube screenshot 5. The cat's face is painted with edible coloring. (2:43-) 6. The candy sculpted cat is completed. (3:53-) Information About Amezaiku Yoshihara "Amezaiku Yoshihara" opened in 2008 as the first shop in Japan dedicated to Amezaiku. The popular products such as rabbits, pandas, owls or shiba dogs are also available on their online shop. The price range of these miniature edible craftworks is from 700-1000 yen. How about getting some as a souvenir? they've got more than just ready-made candies as well. You can also pick from their catalogue and the candy maker will make it for you. It is also possible to hire them to demonstrate sales at festivals or events. Yoshihara offers candy sculpting workshops at the Yanaka branch. Participants are instructed to create 3 different Amezaiku crafts in an hour-long workshop. Summary of the Amezaiku Demonstration Video Source :YouTube screenshot In the video, an Amezaiku artist sculpts a Beckoning Cat with expert speed while giving a sales talk. Such conversations are also a part of the entertainment. Watch the video to learn the Japanese candy sculpting process ! ◆Amezaiku Yoshihara Sendagi Main Store◆ 【Address】 Tomoe Biru 1F, Sendagi 1-23-5 Bunkyo-ku, Tokyo (zip 113-0022) 【Access】3 minutes from Tokyo Metro Chiyoda Line Sendagi Station 【Hours】Mon, Wed -Fri 13:00 - 18:00 (the demonstrate sales till 17:00), Sat-Sun & Holidays 10:00 - 18:00 (the demonstrate sales till 17:00) 【Closures】Tuesdays (except statutory holidays that fall on Tuesday) 【Parking】 No dedicated parking lot (There are some paid parkings in the block) 【Telephone No】(+81) 03-6323-3319 【Official Website】Amezaiku Yoshihara https://ame-yoshihara.com/english/

Introducing the Secrets of Onigiri- The Ultimate Japanese Snack This is a video by "Japanese Food Music" that introduces Japan's tuna mayo Onigiri. Onigiri is a historical Japanese food that has been around since the Yayoi period (300 BC-250 AD). This item is loved by many people due to its simple preparation and delicious flavor. This article will talk about the secrets of onigiri’s popularity as a supreme Japanese food, as well as methods for making delicious tuna mayo onigiri as shown in the video. The Appeal of “Onigiri” as a Popular Japanese Meal Photo：Onigiri and bento Japan’s “washoku” (Japanese food) has been designated as an intangible cultural heritage. Within it, onigiri has gained popularity as a standard food product. Onigiri is also referred to as “nigiri-meshi” and “o-musubi.” As one might be able to tell by its Japanese name (握る- Nigiru, meaning to press into shape), this rice-ball food is made by holding rice and squeezing it into a triangular, cylindrical, or spherical shape. Onigiri, despite being easily made even by small children, has limitless variations in its recipes as well as a large variety of ingredients, seasonings and ways to squeeze, shape and wrap it. This is why people can eat and enjoy onigiri without ever getting bored. Onigiri is also a type of “soul food” whose ingredients and cooking methods differ in each region of Japan, so travelers in Japan might find it worthwhile to enjoy onigiri from each area of Japan that they visit. Examples of region-specific onigiri include “Tenmusu,” which is made with tempura shrimp from Aichi Prefecture, and “Pork tamago (egg) omusubi,” a type of onigiri from Okinawa which contains pork meat and fried eggs. Onigiri are sold at convenience stores, supermarkets, and set meal restaurants, and its easy access is a very pleasing point for onigiri lovers. In addition, onigiri can be easily eaten for breakfast and/or with bento box meals at lunchtime. Being a standard part of bento boxes and lunch menus, onigiri is something that virtually all Japanese people have eaten, and this is due to being familiar with this cuisine ever since childhood when onigiri was made and wrapped by their own mothers. Onigiri recipes & variations Photo：Onigiri Onigiri is a popular Japanese food that can be made solely with the most basic of cooking ingredients such as rice, onigiri fillings, salt and nori dried seaweed wrapping. The most popular type of onigiri, of course, is tuna and mayonnaise-flavored onigiri with tuna as its main ingredient. Tuna mayonnaise is well known for its use not only with onigiri but also with sandwiches and cooking bread. There are also standard onigiri riceballs such as those with bonito flakes and pickled plums, and there are even types of onigiri which involve the use of fresh seafood such as maguro tuna as well as onigiri made with fried foods. For those of you who are worried about calories, you can still enjoy your onigiri eating experience by choosing simple salted riceballs without onigiri fillings. Yet another appealing point of onigiri is how different onigiri fillings and methods of squeezing/wrapping can completely change the way we enjoy this food. Let’s Try Making Tuna Mayo Onigiri! Photo：Making Onigiri There are a variety of tricks and techniques that are necessary for preparing good tasting tuna mayo onigiri. This video presents detailed instructions on methods (recipes) for making onigiri. As shown at the beginning of this video, the number one feature of onigiri here is its preparation by cooking rice in a Japanese clay pot. Please note that this is an absolute must for making the most delicious onigiri possible! First, you put washed rice and water in the clay pot together with soy sauce, Japanese sake (rice wine), Mirin cooking wine and sesame oil. Then, after adding a proper amount of soup stock powder, we heat the pot to cook the rice. We then let the cooked rice steam for about 10 minutes, during which time we prepare the tuna mayonnaise. Canned tuna used for this part of the recipe is sold anywhere in Japan at places such as supermarkets and convenience stores. This point is explained starting at 3:49 in the video. After draining the oil out of the tuna can, mix in small amounts of mayonnaise, soup stock powder, and soy sauce. From there, tuck the tuna mayonnaise into some rice and squeeze it together gently. Although not shown in the video, you can also add salt here to further enhance the flavors of the onigiri fillings. Finally, wrap lightly roasted seaweed wrappings around the tuna mayonnaise riceball, at which point our onigiri is complete! While the nori seaweed described here is of course an important ingredient for giving the onigiri good taste, but it is also the wisdom of our ancestors for keeping the rice from crumbling in your hands and making it easier to deliver this tasty treat to your mouth! Please be sure to take a look at this video for a detailed look at this recipe. Summary of Onigiri, Japan’s Ultimate Food Item Has this article and video helped you to appreciate the appeal and popularity of Onigiri as a simple yet profound example of Japanese cuisine? This video comes with a presentation of preparation methods for some very tasty-looking Onigiri, so be careful when watching it on an empty stomach…(lol)

The Whole World Is Watching! The Amazing Technique of ‘High-Speed Mochi Pounding’! Japanese food culture, ‘Washoku’ was registered as an Intangible Cultural Heritage by UNESCO and is currently gaining attention worldwide. Recently, Japan has been welcoming a lot of foreign tourists whose main purpose is enjoying Japanese food culture. Mochi rice cakes are one of the most popular foods among the attractive Washoku. To make a delicious rice cake, it is not only important to pay attention to the ingredients, but also to the way it is prepared. Mochi Pounding is essential to creating great tasting rice cakes. ‘Mochi-tsuki,’ is a tradition of using a large mortar and pestle (in this case a mallet) to make mochi on New Year's day. Photo：Mochi pounding Have you ever seen high-speed mochi pounding? It's performed at Nakatani-dou, a Japanese confectioner, in Nara prefecture. Two or three confectioners pound mochi rice cakes using a mortar and mallet together at extremely high speeds, exchanging shouts to encourage one another. ‘Mochi-pounding at high speed’ is not only a performance for onlookers, but it is also an ideal method to make tasty mochi. You'll be baffled at the speed and accuracy of these mochi makers! High-Speed Mochi Pounding- Reasons for Pounding Mochi at Such High Speeds Source :YouTube screenshot Mochi-tsuki requires both a kaeshite, (mochi turner) and a tsukite, (mochi-pounder). It also requires a high level of skill to pound the rice evenly in the mortar, and the skill to control the moisture content of the rice by matching the movements of the pounder. When the temperature of steamed mochi-gome (a kind of rice suitable for mochi rice cake) becomes low, mochi may not have its ideal texture and easily falls apart and won't stretch well. Quickly pounding the rice while it is hot enough to keep it soft and stretchy results in a tasty rice cake with a rich flavor. ‘Mochi-pounding at high speed’ has its origin in Kamikitayama-mura village, Yoshino-gun, Nara prefecture where the Nakatani family is from. It is a traditional Japanese method that reflects the local history and culture. The master mochi-pounder is particular about the tools he uses for mochi pounding. The mortar, made by an artisan in Sakai city, is specially designed to be shallow so that the turner can easily turn mochi. The kine pestle should be heavy enough to pound mochi with its own weight. The master mochi-pounder of Nakatani-dou has various preferences for mochi-tsuki. They are shown in the video. Only the Best Ingredients Source :Nakatani-dou Yomogi-mochi is one of the most popular confectioneries of Nakatani-dou. The master mochi-pounder is very particular about the ingredients of Yomogi-mochi, as well as the mochi-pounding method. They use Hiyoku-mochigome rice from Saga prefecture to make good mochi rice cakes and also use top quality azuki beans from Tokachi, Hokkaido, along with young Yomogi (mugwort) leaves from Uwajima, Ehime prefecture. Yomogi-mochi is the result of a quest for excellence in cooking methods, ingredients, and taste. Summary of High-Speed Mochi Pounding Being shown on TV, ‘Mochi-pounding at high speed’ performed by the master mochi-pounder of Nakatani-dou attracted the national attention. And now, is gaining popularity from overseas as well, introduced by foreign media. The high-speed rice cake pounding by the masters of Nakatido, who drew the attention of the whole country with their amazing feats of craftsmanship on TV, has recently been picked up by international media and is becoming increasingly popular. Nakatido's high-speed mochitsuki chefs are not only popular in Japan, but also among people around the world. Nakatido says in the video that he wants his customers to be happy when they see the high-speed mochi pounding and even more happy when they eat it. These are words of someone who truly loves, and is dedicated to their craft. As a Japanese citizen, I am proud to see not only Japanese food, which is listed as an intangible cultural heritage by UNESCO, but also Japanese culture being admired by the world. 【Official Homepage】Nakatani-dou http://www.nakatanidou.jp/english/

Introducing the Traditional Japanese Food "Oden"! This video, titled "ODEN – IS JAPAN COOL WASHOKU," introduces the traditional Japanese food "Oden." It was created by "ANA Global Channel." The video introduces Sakae Funadaiku (舩大工栄), the owner of the oden restaurant "Otafuku" in Asakusa, Taito ward (台東区), Tokyo. From 2:01 in the video, you can take a look at the delicious oden being served at Otafuku. What Kind of Dish Is Oden? Photo：Oden Oden dates all the way back to the Muromachi period (1336 AD-1573 AD). A dish known as "Tofu-dengaku" (豆腐田楽) became popular amongst the people of that time and eventually became the "Oden" known and loved today. Sakae Funadaiku shares more about the history of oden starting from 0:50 in the video. Oden is a comfort food that has gained popularity over the years and is commonly sold in Japanese izakaya and at food stands called "Yatai." In recent years, the number of convenience stores selling oden is on the rise. You can also purchase the ingredients yourself and prepare oden at home. There are many recipe sites online such as "Cookpad" where you can learn how to make oden. We highly recommend giving this low calorie yet highly satisfying dish a try! How To Make Oden Photo：Oden Oden is a popular hot pot dish that contains a variety of different ingredients. These often include daikon, konjac, boiled egg, atsuage (thick, deep-fried tofu), satsuma-age (deep-fried fish cakes), hanpen (pounded fish paste), tsumire (fish dumplings), ganmodoki (fried tofu fritter made with vegetables) and chikuwa (tube-shaped fish paste cake). There are some areas that also include beef sinew and chikuwabu (tube-shaped wheat cake). Slowly simmering the ingredients over a long period of time is what makes oden so delicious! Try Different Kinds of Oden All Over Japan! Photo：Shizuoka oden The seasonings and ingredients used to make oden vary depending on which area of Japan you are in, so you can enjoy comparing the different flavors of each region! You can try the Kansai-style tsuyu sauce-based oden or the characteristically dark broth of Shizuoka-style oden! In Hokkaido, it's common to eat miso oden in the summer! There is also a popular anime and story book character in Japan based on oden called Oden-kun (おでんくん)! Summary of Oden Photo：Oden This introductory video is packed full of oden footage that will leave your mouth watering! Oden can be enjoyed for either lunch or dinner as well! If you are interested in trying oden, check out some restaurant reviews and hours online and visit a restaurant to try it for yourself! The next time you go traveling in Japan, definitely check out the traditional Japanese dish "Oden" which has been loved by the Japanese people for hundreds of years!